AAFCS Culinary

Quiz
•
Science
•
12th Grade
•
Easy
+1
Standards-aligned
Lisa Thompson
Used 3+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
The process when starch granules swell and thicken a sauce is
caramelisation.
emulsification.
gelatinisation.
aeration.
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
The process when starch granules swell and thicken a sauce is
caramelisation
emulsification
gelatinisation
aeration
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the primary function of enzymes in the human digestive system?
To break down food into smaller molecules
To transport nutrients throughout the body
To store energy for later use
To regulate body temperature
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following is a chemical change?
Melting of ice
Boiling of water
Rusting of iron
Breaking of glass
Tags
NGSS.MS-PS1-2
NGSS.MS-PS1-5
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the main component of the cell membrane?
Proteins
Lipids
Carbohydrates
Nucleic acids
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which gas is most commonly used in fire extinguishers?
Oxygen
Carbon dioxide
Nitrogen
Hydrogen
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the pH level of pure water?
0
7
14
5
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